STANDARDIZATION OF A METHOD FOR PREPARATION OF PROBIOTIC ACIDO-BIFIDO-YOGHURT

摘要

The present investigation was undertaken with a view to study the growth and biochemical activity of normal Yoghurt cultures with probiotic Acido-Bifido-Yoghurt with various combination of the ingredients and cultures apd to investigate the sensory quality profiles of this product by comparing this value-added product with its traditional counterpart viz. plain yoghurt Buffalo milk was used to prepare this value-added product A human vaginal isolate of Lb. acidophilus-LBKV3 was used as a proven prodiotic organism and a human strain of Bifoidobacterium blfidum as another organism. A method was standardize the probiotic Acido-Bifido-Yoghurt Product was assessed for its sensory attridutes through a panes of judges . It was observes mat incorporation of probiotic cultures do not affect the sensory characteristice of the product.